Latkes

Name: Latkes
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 4
Cuisine: Jewish
Ingredients: 1 teaspoons black pepper, divided; 60 milliliters egg substitute, divided; 80 grams grated onion; 1 teaspoons salt, divided; 226 grams grated yellow squash (from 2 medium squash); 248 grams grated zucchini (from 2 medium zucchini)

Need a gluten free, dairy free, and whole 30 hor d'oeuvre? Latkes could be a spectacular recipe to try. This recipe serves 4. One serving contains 36 calories, 3g of protein, and 0g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, zucchini, onion, and a few other things to make it today. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes approximately 39 minutes. Hanukkah will be even more special with this recipe.

Instructions

In a large bowl, combine by hand the squash, half of the onion, 1/8 cup egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper. In another large bowl, combine by hand the zucchini, half of the onion, 1/8 cup egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Egg Substitute

Zucchini

Pepper

Squash

Onion

Salt

Equipment you will use

Bowl

Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface. Squeeze out the excess liquid from both the squash and zucchini mixtures. Working in batches so as not to overcrowd the griddle, carefully drop 1 heaping tablespoon of both batters onto the hot griddle and flatten with a spatula to form pancake shape. Cook for a couple minutes on each side or until golden brown. Repeat until no batter remains. Keep warm in a low oven (250 degrees F) until all latkes are made, if desired.

Ingredients you will need

Zucchini

Squash

Water